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Name: Pear Cranberry Crisp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 c Cranberries; whole, sorted; 2 tb Lemon juice; 1/4 c Maple syrup; 1 tb Flour; 1 tb Butter; Vanilla frozen yogurt; for; 1/4 c Brown sugar; 1/2 c Oatmeal; 3 Pears; peeled, cored and

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INGREDIENTS

1 c Cranberries; whole, sorted
2 tb Lemon juice
1/4 c Maple syrup
1 tb Flour
1 tb Butter
Vanilla frozen yogurt; for
1/4 c Brown sugar
1/2 c Oatmeal
3 Pears; peeled, cored and

INSTRUCTIONS

PREP: Select very ripe pears (Anjou, Bartlett, or Bosc) 1. Heat the oven to 400F. In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside. 2. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into a 12 x 9-inch oval gratin dish and spoon the dry mixture over it. 3. Bake in the heated oven until the topping is brown and crisp, about 10 minutes. Reduce the heat to 350F and bake for 20 to 25 minutes more, until the fruit is bubbling. PER SERVING: 236 cals, 4.0 g fat (14.5% cff) Serve with vanilla frozen yogurt. BASIC RECIPE: Choose fruits that are at their seasonal peak, such as pears, apples, and cranberries in the fall, or peaches and strawberries in the summertime. CREDITS: Martha Stewart, Martha Stewart?s Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997). Buster and Kitpath Nov 97 Recipe by: Healthy Quick Cook by Martha Stewart (1997) Posted to Digest eat-lf.v097.n294 by KitPATh on Nov 19, 1997

NOTES

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Pear Cranberry Crisp

1 c Cranberries; whole, sorted
2 tb Lemon juice
1/4 c Maple syrup
1 tb Flour
1 tb Butter
 Vanilla frozen yogurt; for
1/4 c Brown sugar
1/2 c Oatmeal
3 Pears; peeled, cored and

PREP: Select very ripe pears (Anjou, Bartlett, or Bosc)    1. Heat the oven to 400F. In a medium bowl, combine the pears, cranberries,  maple syrup, and lemon juice and toss. Set aside.    2. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the  butter until the consistency resembles coarse crumbs and the dough just  barely holds together. Spoon the cranberry mixture into a 12 x 9-inch oval  gratin dish and spoon the dry mixture over it.    3. Bake in the heated oven until the topping is brown and crisp, about 10  minutes. Reduce the heat to 350F and bake for 20 to 25 minutes more, until  the fruit is bubbling. PER SERVING: 236 cals, 4.0 g fat (14.5% cff) Serve  with vanilla frozen yogurt.    BASIC RECIPE: Choose fruits that are at their seasonal peak, such as pears,  apples, and cranberries in the fall, or peaches and strawberries in the  summertime.    CREDITS: Martha Stewart, Martha Stewart?s Healthy Quick Cook, (Clarkson N.  Potter Inc., Oct 1997).    Buster and Kitpath Nov 97    Recipe by: Healthy Quick Cook by Martha Stewart (1997)    Posted to Digest eat-lf.v097.n294 by KitPATh <phannema@wizard.ucr.edu> on  Nov 19, 1997

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 4 Servings

Calories: 212
Calories from Fat: 30 (14%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.3g
Cholesterol 7.6mg		2 %
Sodium 29.3mg		1 %
Potassium 138.5mg		4 %
Total Carbohydrate 45.8g		13 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 43.7g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 212

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